I don’t think it will surprise anyone that I found this recipe for Deep Dark Chocolate Cookies on Pinterest. I was intrigued because the original recipe calls for no butter or flour. How does one make cookies without such things? Well, apparently if one is me, one in fact, cannot. One does have to include flour. I learned a very important lesson while making these cookies. Cornstarch does not equal cornmeal OR corn flour. However, 1 tablespoon of cornstarch does equal 2 tablespoons of all-purpose flour. Thank you Internet!
Now, as I am currently cleaning out my kitchen pantry in preparation for a big move, I was a little short on baking supplies. Once I realized what I thought was cornstarch was in fact cornmeal and not helpful, I was left with two options: bread flour or whole wheat flour. All was not lost and hopeless though. I can now say with full confidence (after having eaten a completed cookie,) whole wheat flour was the way to go! Here is my adaptation on super chocolate chocolaty cookies.
Prep time: 20 minutes (it will take less time if you have a Kitchen Aid or hand mixer)
Cook time: 10 minutes
Yields: About 18 cookies
Ingredients:
Nonstick cooking spray
9 oz semi-sweet chocolate bars or chips
3 egg whites, room temperature
2 ½ cups powdered sugar, divided
½ cup unsweetened cocoa powder
2 tablespoons whole wheat flour (or 1 tablespoon cornstarch)
¼ teaspoon kosher salt
Directions:
Start your oven preheating to 350 degrees. Spray baking sheet with nonstick spray and set aside.
In a glass bowl or microwave safe container, heat chocolate bars until melted, about two minutes. Stir at the 1-minute mark. Continue to heat 30 seconds at a time until chocolate is completely melted and smooth.
Whip egg whites in a large bowl until they are foamy and fluffy and look absolutely nothing like eggs. Add one cup of powdered sugar and whip until the mixture looks like fluff. NOTE: My entire kitchen was packed up in boxes, including my hand mixer, so my arms got a nice whipping work out. I wouldn’t recommend hand whipping this recipe, but it is possible if absolutely necessary.
Once you have a meringue-textured mixture, add an additional cup of sugar, cocoa powder, flour (or cornstarch,) and salt.
Finally, stir in melted chocolate. Don’t panic if your batter looks like it in no way will form into cookies and hold cookie shape. Form batter into small balls and roll in generous amounts of powdered sugar. My batter was very sticky, but once I rolled it in the powered sugar, everything held together perfectly!
Bake for 10 minutes. Cookies will have cracked on top and expanded when finished baking. Some of my larger cookies ended up very fudgy in the middle, but trust me, it was DELISH and not an issue. Be prepared for a delightful melt in your mouth chocolate cookie that is sure to be a crowd pleaser! Next time, I’m adding chocolate chips.
[addtoany] Yum